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"Cooking (Hot peppers)"
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Effects of spices mixture and cooking on phytochemical content in Ethiopian spicy hot red pepper products
Spicy hot red pepper, the most popular spice in Ethiopia, is also locally known as berbere, which is highly valued for its pungency, flavor, and color. The spicy hot red pepper powder is used to flavor shiro and other stews, as well as different forms of condiments. The aim of this study was to measure the phytochemical content of raw spices (black cumin, garlic, ginger, and cardamom) and control hot red pepper (HRP), as well as the raw and cooked experimental and commercial spicy hot red pepper products. The samples were analyzed for phytochemical content using a spectrophotometer. Compared to raw experimental spicy hot red pepper, raw spices, and HRP, raw commercial spicy hot red pepper exhibited the highest bioactive phytochemicals. The cooked commercial spicy hot red pepper or sauté had the highest total flavonoid content (TFC) and total carotenoid content (TCC). Similarly, cooked experimental spicy hot red pepper contained the highest levels of total phenolic content (TPC) and β‐carotene. With r values ranging from 0.24 to 0.65, the TPC and TFC of raw spices were correlated with antioxidant activity. There was a significant correlation between TCC and 2,2‐diphenyl‐1‐picrylhydrazyl (DPPH) (r = .71), 2, 2′‐azino‐bis (3‐ethylbenzothiazoline‐6‐sulfonic acid) (ABTS) (r = .95), and ferric ion reducing antioxidant power (FRAP) (r = .76), as well as between β‐carotene and DPPH (r = .69), FRAP (r = .69), and ferrous ion chelating activity (FICA) (r = .78). This study verified that raw spices and their mix with hot red pepper are good sources of bioactive phytochemicals with radicals scavenging abilities in Ethiopian diets. Spices such as garlic, ginger, cardamom, and black cumin, as well as hot red pepper, and their mix were analyzed for phytochemical content. The analysis results showed that both raw and cooked products of spicy hot red pepper (Ethiopian berbere) improved phytochemical content. Mixing and cooking have an effect on the phytochemical content of spicy hot red pepper.
Journal Article
Assessing intake of spices by pattern of spice use, frequency of consumption and portion size of spices consumed from routinely prepared dishes in southern India
BACKGROUND: Measurement of dietary intake of spices is gaining significance because of recognition of their health promoting benefits as well as its use for risk assessment of contaminant exposures. Estimating intake of spices at the individual level, presents several challenges since various spices are used as an integrated part of a prepared food and consumed in amounts much smaller than other dietary components. The objective of the present study is to assess intake of spices at the household and individual level on the basis of pattern of spice use and portion size of spice consumed from routinely prepared dishes in Hyderabad city in Southern India. METHODS: The study was conducted in 100 households in urban areas of Hyderabad city in India with the help of a spice intake questionnaire that was prepared to collect information on the pattern of spice use, frequency, and quantity of spice consumption of 17 spices routinely used in Indian cuisine. The quantity of spice intake was assessed by measuring portion size of spice consumed from the quantity of i) spices added in routinely prepared dishes and ii) the prepared dish consumed by an individual. RESULTS: Based on the type of dish prepared and frequency of preparing the dishes, 11 out of 17 spices were found to be consumed by more than 50% of the households. Maximum number of spices was consumed at weekly frequencies. Red chillies and turmeric were the most frequently consumed spices by 100% of the households. The mean total intake of spices was observed to be higher through dishes consumed daily (10.4 g/portion) than from those consumed at weekly or monthly frequencies. Highest portion size intake was observed for chillies (mean 3.0 g; range 0.05-20.2 g) and lowest for nutmeg (mean 0.14 g; range 0.02-0.64 g) and mace (mean 0.21 g; range: 0.02-0.6 g). CONCLUSIONS: The study suggested that assessment of intake of spices varies with frequency of use of spices and type of dish consumed. Portion size estimations of spices consumed and the frequency of consumption of the spice containing dishes facilitates in quantifying spice intake at the individual level.
Journal Article
Bottling Hell
\"1 Masters is a descendant of St. Augustine's Minorcan population, a multicultural group of indentured workers brought to Florida in the late 1700s from Minorca, an island off the coast of Spain in the Balearic Sea. Since the time of their arrival in St. Augustine until Florida's induction into the United States, the Minorcans sustained the city as its backbone population. The video's conflation of \"Spanish explorers\" with Minorcans and the connection it makes between the Datil pepper and South America, plus the implication that local Indians passively \"received\" the pepper from Europeans, adds another chapter to the history of the pepper's marketing, and another complicated layer to the muddled mythology.
Journal Article
Variation of capsaicinoids in chilli (Capsicum frutescens L.) cultivars with the maturity of fruits in middle hill conditions of western Himalayas
The three chilli (Capsicum frutescens L.) cultivars viz. chilli DARL 210, Chilli Long Black and Sartoria were grown in middle hill climatic conditions of western Himalayas at an altitude of 5,500 feet above the sea level. The variation in total capsaicinoids (Capsaicin and dihydrocapsaicin) was studied from budding to full maturity stage of fruits. The fruits were harvested at every fifteen days interval from flower budding (stage zero) to full maturity stage (stage seven). The total capsaicinoids were evaluated with the help of HPLC. It can be concluded from the study that, to achieve maximum pungency (total capsaicinoids) in these cultivars, the chilli cv. DARL 210 should be harvested at the stage of full maturity (after 105 days). Whereas, Chilli long black should be harvested after 75 days and cultivar Sartoria in between 60 to 90 days from flower budding stage. As far as pungency among these cultivars is concerned DARL 210 was the most pungent followed by Chilli Long black, while Sartoria was found least pungent cultivar.
Journal Article